Pulled Pork for the 4th

[BrooksJohnson]

I have just moved on from trying to do BBQ on my Weber to using a Smokenator. I used it for the first time last week end, and was pretty happy. With luck my wife will finally green light a WSM one of these days.

My question is this. I need to prepare about 15 pounds of butts for the 4th. I want to prepare them on the 3rd and reheat when folks come over.

The weather tomorrow is supposed to be less than ideal. And when using a smokenator you really have to baby sit I have found. If I left the butts to smoke for 5 or 6 hours and finished them in the oven would I loose much in the way of flavor?

 

[Jerry N.]

I've never done that, but I bet you wouldn't even notice the difference. Most people say that the smoke is only absorbed by the meat for a short period of time at the beginning of the cook. As for the cooking process, it should be just fine. The butt won't know whether the heat comes from the WSM or the oven. Go for it.